Summer refreshments part 2

Watermelon Lemonade

·         1 ½ pound(s) sliced seedless watermelon, rind removed  Zest of 1 lemon
·         3/4 cup(s) fresh lemon juice
·         1/2 cup(s) mild honey  (such as orange blossom)
·         1  lemon, thinly sliced, for garnish
1.    In the bowl  of a food processor, place watermelon and process until very smooth. Strain through a coarse sieve set over a bowl, stirring to push through any pulp. Pour juice into a large pitcher. Add lemon zest.
2.    In a bowl, whisk lemon juice and honey until honey dissolves; stir into watermelon juice. Stir in 1 1/2 cups
cold water; cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.
Iced Fruit Punch

Ingredients:6 cup(s) assorted fruit juices
3 cup(s) ginger ale
3 cup(s) seltzer water

Directions:1. Make the ice:
Freeze juice  in ice trays. When solid, release from molds and store by flavor in sealable freezer bags for up to 1 month.

1.    Make the punch:
Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.

    Pineapple Cooler


1 large (about 4 pounds) fresh pineapple

·         1 1/4 cup(s) sugar
·         11 sprig(s) fresh lavender, rosemary, or lemon verbena
·         1/4 cup(s) fresh lemon juice

1.    Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
2.    Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
Claire Lind
  Spa Bleu

Team Leader